Sayadieh

Ingredients

Quantities are for one portion.

• 10 gpine nuts
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 150 gwhite fish fillet (cod or haddock)
• 2onions, thinly sliced
• 1 tspcumin
• 1 tbspvegetable oil
• 1 tspcoriander

Method

1. Heat the vegetable oil in a pan. Fry the thinly sliced onions slowly until they are very dark brown and caramelized. Remove half to use as a garnish.
2. In a pot, cover the rest of the dark onions with water and boil to create a dark, flavorful onion stock.
3. Season the white fish fillet with cumin, coriander, salt, and pepper. Heat the olive oil in a pan and sear the fish until golden and cooked through. Remove and set aside.
4. Rinse the dry white rice. Add the rice to the pot with the dark onion stock.
5. Bring the rice to a boil, turn down to a simmer, and cover. Cook until the rice is tender and has absorbed the brown color and flavor.
6. In a dry pan, toast the pine nuts until golden.
7. Mound the spiced rice on a plate, lay the flaky fish on top, and garnish with the reserved caramelized onions and toasted pine nuts.